Scientists have studied the nutrient content of food for over a century and, in that time, they have noticed a decline in nutritional values. Kohlrabi is a good example. Between 1950 and 1999 it lost 60% of its riboflavin, 42% of its calcium, and 27% of its iron. It gained a bit of vitamin C (12%). While the differences in this kohlrabi nutrient data is not statistically significant, the general trend in nutrient decline is. To read more about the changing nutrition in our food and what you can do about it, check out our article “Nutrient Decline in the Food Supply.”
Nutrient Change for Kohlrabi
In the table presented here we provide the nutrient content of kohlrabi from 1950 and 1999. The 1950 values for kohlrabi are adjusted for water content — a sample with more water will bias the results. These nutrient measures are based on a very small number of data points and not one of the apparent differences are statistically different, but all together, they suggest that nutrient values have declined in small garden crops.
Nutrient Change In Kohlrabi
| Nutrient | ||
| Calories | ||
| Protein | ||
| Fat | ||
| Carbohydrates | ||
| Ash | ||
| Calcium | ||
| Phosphorus | ||
| Iron | ||
| Vitamin A | ||
| Thiamin | ||
| Riboflavin | ||
| Niacin | ||
| Vitamin C |
|
*The 1950 data is adjusted for water content. |
Licensed to Share: Creative Commons
The figures used to display changes in nutrition in garden produce here on the Traditional Foods website, including change in kohlrabi, can be distributed for noncommercial use with a linked attribution to this particular page or to the article about nutrient decline here: nutrient decline.
Nutrient Data Source
The historical measures on the nutrient content of food has been archived and distributed by the U.S. Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose analyses we describe on this website. We adjusted the 1950 kohlrabi nutritional content so that the water content of the 1950 and 1999 samples would be the same, as did Davis, Epp, and Riordan.
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